Eggs Cocotte with Arugula and Mushrooms
They provide complete protein and choline from the eggs, while heavy cream and cheese make the dish more filling without extra carbs. Arugula and mushrooms bring fresh bitterness and umami, so the flavor feels deeper than ordinary fried eggs.
Preheat the oven to 180°C and prepare a small ramekin or ceramic baking dish. Slice the mushrooms (100 g) and roughly chop the arugula (50 g) if the leaves are too long.
Melt the ghee (10 g) in a frying pan and saute the mushrooms for 4-5 minutes until they brown lightly. Add the arugula, table salt (2 g), and black pepper (1 g), toss quickly, and transfer the mixture straight into the dish.
Make three small wells in the vegetable base and crack in the egg (150 g). Pour the 35% cream (30 g) carefully around the edges and sprinkle the top with grated hard cheese (20 g).
Bake for 8-10 minutes until the whites are fully set and the yolks stay slightly soft or reach the doneness you prefer. Serve the eggs cocotte right away while the center is still tender.
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